These salted caramels are soft, chewy and perfectly melt away in your mouth! Earl grey & sea salt create an ultra-luxe treat for any occasion.
- 2 Earl grey tea bags
- ¼ cups coconut sugar
- 3 cans coconut milk that has been refrigerated (scoop only the “fat” from the top of the tin)
- 6 tbsp coconut oil
- 1 tsp sea salt
- 1 tsp vanilla extract
- Line a 20cm square tray with wax paper paper and put aside.
- Bring all the ingredients to a boil in a large pot. Stir continuously until the mixture starts to bubble, then turn down to a medium heat.
- Let it simmer on a medium heat for about 40 minutes or until the mixture starts to look thick. Remove the tea bags after 10 min of boiling.
- To test if it’s your caramel is ready, drop a piece of the mixture onto some spare wax paper. If it turns solid within a minute it’s ready. If it remains liquid, then it’s not ready. This can take a while, so be patient. The mixture will be very thick when it is indeed ready.
- Carefully pour the caramel into the prepared baking tray and leave to cool before refrigerating. Refrigerate overnight to make sure it has set.
- Once hardened, remove from the fridge and cut into long rectangular shapes. This recipe should yield about 40 caramels (depending on sizes cut).
- Cut 8×8 cm squares (adjust according to caramel size) from the brown baking paper and set aside.
- Sprinkle some salt and flowers over the toffees before wrapping.
- To wrap, simply place a caramel in the middle of the baking paper, fold over the toffee and twirl the ends to close them off.
- Pop into a storage jar, add a ribbon and card, and voila! Gift for mom. It’s advised to keep these in the fridge as they can get very soft at room temp.
Chocolate coated alternative:
For a little extra indulgence, skip the sea salt when making the caramel. Melt one slab of dairy and sugar free dark chocolate (baking chocolate will also work). Coat each caramel in melted chocolate and sprinkle over some seeds, buckwheat groats or flowers over the melted chocolate. Let the coated chocolate caramels rest on a wire rack or baking sheet. Wait for them to harden completely before wrapping.